Sunday is a good day for baking. Kneading is hard work, but a good mixer can do the work for you! I trust my beloved Kithchenaid mixer. It is stylish and relieable; mixes and kneads without complains.

One of my favorites is Moroccan bread, chevy and flat. Makes a tasty lunch with pinenut and cardamom meatloaf, thick youghurt and hummus.

Moroccan flat bred

      2,5dl/ 1 c  warm water
      1 pk dry yeast
    1/2 ts sugar
    0,6 dl/1/4 c  melted butter; cooled
  1 1/2    tsps salt
    1/2 ts sugar
  9 dl/3 1/2 c  flour
Sesame seeds for garnish

Mix water, yast and 1/2 teaspoon sugar together; let sit for about 3 minutes or until bubbles form.

Add cooled butter, salt, 1/2 teaspoonsugar and 1-1/2 cups flour. Beat until smooth. Continue to add flour until stiff dough forms. Knead dough about 10 minutes until smooth and elastic. 

Place dough in greased bowl and turn to coatdough with olive oil. Place in warm, dry place to rise until double. Preheat oven to 190 C. Divide dough into 12 pieces; form each into a ball. (You can freeze some of the dough  for later use).

Roll balls of dough into 10-inch rounds about 1/4-inch thick. Garnish with sesame seeds. Place on cookie sheets; bake for 15 to 20 minutes. Cool and store in airtight container. To crisp before serving, heat in 150 C. oven for about 10 minutes. (MAKES 12 ROUNDS)

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